Chicken Fajitas With Worcestershire Sauce
|Boneless chicken breast||2 Pound|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Chopped onion||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Dried oregano||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Commercial picante sauce||1⁄2 Cup (8 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Chopped green chilies||1⁄4 Cup (4 tbs)|
Trim excess for from chicken.
Place chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Place chicken in a 13- x 9- x 2-inch baking dish.
Combine vinegar, lime juice, Worcester- shire sauce, onion, garlic, oregano, and cumin; pour over chicken.
Cover and refrigerate 4 hours.
Remove chicken from marinade, discarding marinade; arrange chicken on a grill coated with cooking spray.
Grill 6 inches over medium-hot coals 8 minutes, turning once.
Slice chicken across the grain into 1/2-inch-wide strips.
Wrap tortillas in aluminum foil; bake at 325Â° for 15 minutes.
Arrange strips of chicken just off center of each tortilla, roll up tortillas.
Top each with 1 tablespoon picante sauce, 1 tablespoon yogurt, and 1 1/2 teaspoons green chilies.